Education

At the Department of Food Science, we ensure that our graduates gain both solid theoretical knowledge and extensive experience in applying it in practice. Our instructors are recognized researchers in everything from microbiology and chemistry to processing and sensory science—all with in-depth experience in the application of their fields within both the private and public sectors.

In this way, we ensure that our graduates will step confidently into a career full of opportunities, where they may work with:

• Technology for producing sustainable, safe, and healthy foods of the future.
• Developing new, flavorful products that balance nutritional value with taste.
• The green transition through design thinking and insights into consumer behavior.
• Biological solutions that use biological systems and host organisms in developing new ways to recycle resources and utilize side streams.

Learn more about each program via the links below: